This granita is not particularly sweet and is best served as a first or intermezzo course. Try it on top of raw oysters or thick tomato slices.
Recipe information
Total Time
4 1/4 hours
Yield
Makes about 6 cups
Ingredients
3 large English cucumbers, peeled and seeded
1/2 cup superfine granulated sugar
1/4 cup water
1/2 cup aquavit
1/2 teaspoon fresh lime juice
1/8 teaspoon salt
Preparation
Step 1
Coarsely chop enough of cucumbers to measure 4 1/2 cups and purée in a blender with remaining ingredients in 2 batches until smooth. Pour into an 8- to 9-inch baking pan.
Step 2
Freeze, stirring and crushing lumps with a fork every hour, until evenly frozen, about 4 hours total. Scrape with a fork to lighten texture, crushing any lumps.
Step 3
Serve immediately or freeze, covered, up to 3 days (rescrape to lighten texture again if necessary).
